July 12, 2011

Sesame Crab Cakes & Sesame Snap Peas

We recently got a bumper crop of Snap Peas from our Co-Op (at least it was a lot for me who does not did not like Peas). I needed to do something with them to “mask” the flavor (but ended up snacking on lots of these raw and then also could not get enough of them in their final product – so I guess I like them now (just not cooked to death like the frozen kind I grew up having I guess), sorry mom – I love your cooking but just not the frozen veggies!?

I found Kelsey’s Sesame Sugar Snap Peas and knew that I would enjoy it. I ran with the Asian theme and found that Better Homes & Garden had an Asian flavored Crab Cakes. I love Asian, I love Crab Cakes – so I figured that I could not go wrong!!

These two tasty dishes make a super-awesome Asian Flavored Dinner that varies from your typical Asian dishes that you are used to having. So take a chance and take your favorite flavors and mix them with some favorite dishes and enjoy this dinner soon!

 

Sesame Sugar Snap Peas

  • 1 lb. sugar snap peas
  • dark sesame oil
  • black sesame seeds (or toasted regular sesame seeds until brown)
  • kosher salt

Pick through the sugar snap peas to remove any “not good” ones. Remove and discard the stem end and the string from each pod.  If the peas are too tough to eat raw, blanch them in boiling salted water for about 3 minutes, drain immediately, and then immerse them in ice water before starting the recipe.

Toss the snap peas in a bowl with desired amount of sesame oil (about 2T), seeds (1-2T), and kosher salt (1T). Serve at room temperature.

Asian Sesame Crab Cakes

  • 2 eggs, lightly beaten
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon seasoned rice vinegar
  • 2 teaspoons bottled hot pepper sauce
  • 2 teaspoons honey
  • 1 teaspoon toasted sesame oil
  • 1 cup panko (Japanese-style) bread crumbs
  • 1/4 cup (2 stalks) chopped green onions
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons snipped fresh cilantro
  • 1 pound cooked lump crabmeat, flaked, or three 6-ounce cans crabmeat, drained, flaked, and cartilage removed OR just 2 packages imitation crab (about 3 cups)
  • 3 cups cooked brown rice, cooled
  • 1 tablespoon peanut oil or cooking oil
In a large bowl, combine eggs, soy sauce, rice vinegar, hot pepper sauce, honey, rice wine, sesame oil, and salt. Stir in bread crumbs, green onions, 2 tablespoons sesame seeds, and the cilantro. Add crabmeat and cooked rice; mix well.
Using moistened hands, shape crab mixture into about 10 patties (I usually just shape them as I go in whatever size works for me). In a large nonstick skillet, heat peanut oil over medium heat. Add however many crab cakes fit; cook about 10 minutes or until golden brown and heated through, turning once. If crab cakes brown too quickly, reduce heat to medium-low. Keep warm in a 300°F oven while cooking the remaining crab cakes
Serve crab cakes with Asian Crab Cake Sauce (an original I invented and didn’t really measure as I went – so just go with the flow and follow this OR invent whatever you and your family will like).
  • 1/4 cup Mayonnaise
  • 1 Tablespoon soy sauce
  • 1 Tablespoon sesame oil
  • 1 Tablespoon honey
  • 2 Tablespoon rice wine vinegar
  • 1 teaspoon wasabi powder
  • 1 teaspoon ginger

 

And I leave you with this Question… What foods do you like changing the ethnic profile of (Mexican Sushi or Italian Tacos or something like that)!?
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Filed Under: Asian
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